CRANBERRY ECSTASY BARS

Makes 16 triangle-shaped bars

Note: Starbucks currently uses orange zest rather than lemon zest in its Cream Cheese Frosting. Adapted from Linda Faus of the

Oregonian.

FOR BAR COOKIES:

1 1/2 cups flour

1 teaspoon ground ginger 1/4 teaspoon salt

1 cup (2 sticks) unsalted butter, at room temperature, plus more for pan

1 1/4 cups firmly packed

light brown sugar

3 eggs

1 teaspoon vanilla extract 1/2 cup minced dried

cranberries

1 1/2 ounces white

chocolate, chopped

1/4 cups minced crystallized ginger

FOR FROSTING: 1 (8-ounce) package cream cheese, at room temperature 3 tablespoons unsalted butter, at room temperature

1 cup plus 3 tablespoons

sifted powdered sugar 1/2 teaspoon vanilla

extract

1/8 teaspoon freshly grated

lemon zest

Pinch of salt

1/3 cup minced dried cranberries For White Chocolate Drizzle: 1 ounce white chocolate

1/4 cup sifted powdered

sugar

1 teaspoon milk

To prepare bar cookies: Preheat oven to 350 degrees. Line a 9-by-13-inch baking pan with parchment paper and then butter the paper.

In a medium bowl, sift together flour, ground ginger and salt, and reserve.

In a bowl of an electric mixer on medium-high speed, beat butter until creamy, about 1 minute.

Add light brown sugar and beat until light and fluffy, about 2 minutes. Add eggs and vanilla extract, and beat until fully combined. Reduce speed to low, add flour mixture and mix until just combined. Fold in dried cranberries, white chocolate and crystallized ginger.

Spread batter in prepared baking pan and bake until golden brown, about 20 to 25 minutes. Remove pan from oven, transfer to a wire rack and cool completely.

To prepare frosting: In a bowl of an electric mixer on medium-low speed, combine cream cheese, butter, powdered sugar, vanilla, lemon zest and salt, and mix until creamy, about 2 to 3 minutes. Remove cake from pan and trim off the edges. Using an offset spatula or the back of a large spoon, uniformly spread the frosting across the top of cake. Sprinkle minced dried cranberries on top of frosting. Refrigerate for 1 hour.

To prepare White Chocolate Drizzle: In a double boiler over gently simmering water (or in a bowl in a microwave oven), melt white chocolate. Remove from heat, add powdered sugar and milk and whisk until fully combined. Scrape White Chocolate Drizzle into a small, sturdy plastic bag; cut a tiny corner of the bag and squeeze to decorate. Decoratively drizzle the White Chocolate Drizzle over the top of the entire frosted cake. To serve, slice the cake lengthwise down the center, creating two long rectangles. Cut each rectangle into 4 equal portions; then slice each of these in half diagonally.